Just because we want to eat healthy doesn’t mean we can’t enjoy what we eat!If I could eat Mexican food everyday I would. I love it! There are so many different things you can do with it depending on what mood you’re in. My boyfriend and I often make our own burrito bowls, but we wanted to try something different, so we thought what about nachos?

We decided to use sweet potatoes as our “chips” for the nachos. Sweet potatoes take on flavors very well, salty or sweet, so we thought it would be a great substitute instead of using tortilla chips.​Before I go into how to make the dish, here is a list of ingredients:

1 1/2 Sweet potatoes

2 Chicken breasts

1 Avocado

1/2 Black beans

2 Tomatoes

1 Cup sweet corn

1/2 Red Onion

White Onion

Cilantro

Garlic

Paprika

Chicken Stock

Salt / Pepper

Cumin

Chilis

So to get started you will want to work on your chicken. We use a slow cooker so it becomes nice and soft, and you can turn it into pulled chicken. In the slow cooker put the chicken breasts in and cover it with chicken stock. Add it paprika, salt, pepper, a whole onion, garlic and cumin. Set it to low for 6 hours.

After the 6 hours, take the chicken breasts out and pull the chicken apart, the chicken should easily fall apart. After all of the chicken is pulled, put it back into the slow cooker and let it sit with the liquids and onions. The slow cooker should be on warm so the chicken doesn’t get too cool.

Now it’s time to start on the sweet potatoes. Preheat your oven to 450 degrees. Take your sweet potatoes and get them as thin as you can, into circular pieces. They should look similar to a chip. I found it was a bit hard to get all of the pieces so thin so I had a few chunky pieces too, but they still taste good! Take a bowl and put some olive and salt and pepper in it. Dip each chip into the olive oil, front and back, and place them on a sprayed pan. Try not to lay them on top of one another, they crisp better when they are spaced out. Pop the sweet potatoes into the oven until they get cooked / crispier. We had ours in the oven for about 35 minutes.

While the sweet potatoes are cooking, you can start prepping the pico de gallo and guacamole. For the pico de gallo, take 1 1/2 tomatoes and start chopping them up. Try taking out the seedy part when chopping the tomatoes and just leave the outer bits of the tomato. Use as much red onion as you prefer. We used about 1/4 cup red onion. Chop it up into bits and add it to the tomato. Now add the sweet corn (we buy organic canned sweet corn), chopped cilantro, olive oil, salt, pepper and paprika. This recipe will really vary based on your flavor preferences!

Now it’s time for the guacamole. Cut 1 avocado up and mash it in a bowl. Then add in some diced red onion. Again we used 1/4 cup red onion, but do it based on your preference! Then we added half a tomato, cilantro, chili, olive oil, salt, pepper and paprika. Mix the ingredients together well.

Check on the sweet potatoes, when they are crispy or cooked take them out. Let them cool for a bit.

Now you can start to create your nachos! I started with the sweet potatoes on the bottom, then the chicken on top, then some pico de gallo, then guacamole and finished it off with some black beans on top!​